On & Around the Street


Chocolate Orange Torte by Adam Handling
Chocolate Orange Torte by Adam Handling

At your next dinner party, impress your guests with this recipe for a rich and indulgent Chocolate Orange Torte by Adam Handling from his cookbook, ‘Smile or Get Out of The Kitchen’.

Celebrated chef Handling is the culinary talent behind the menus at his eponymous restaurant within the Belmond Cadogan Hotel.

He began his culinary journey at Gleneagles in Scotland, where he was the first-ever trainee chef. He then went on to become Fairmont’s youngest ever Head Chef before winning the Scottish Young Chef of the Year award in 2011. Tipped by Caterer magazine as one of the ’30 under 30 to watch’, he combines his passion for traditional British cuisine with daringly modern flair and imagination.

His earliest and fondest first memory of food is of making chocolate truffles with his mother at age 12 and, as this recipe shows, his affection for chocolate has endured.


Serves 10

For the base

  • 200g butter
  • 90g icing sugar
  • 50g cocoa powder
  • 200g flour


For the torte

  • 375g dark chocolate with at least 72% cocoa content
  • 2 gelatine leaves
  • 150g glucose (available from any supermarket)
  • 900g double cream
  • 2g salt
  • 50g water
  • 25ml edible orange oil


To make the base:

  1. Pre-heat oven to 180°C.
  2. Beat butter and icing sugar together till fluffy. Add the flour and cocoa powder and mix well.
  3. Roll the mix between two sheets of greaseproof paper to about 3cm thickness and set in fridge for an hour.
  4. Cut the base to fit the size of tin you have and cook at 180°C for 8 minutes. Leave to cool. This is what the chocolate filling will be poured over.


To make the chocolate filling:

  1. Soak the gelatine in iced water until pliable.
  2. In a medium saucepan, bring the water and glucose to the boil. Separately, bring the cream to the boil and then combine with water and glucose.
  3. Pour the hot cream and glucose mix over the chocolate and mix until completely combined.
  4. Add the salt and orange oil and mix thoroughly.
  5. Pour over the base and leave to cool for 4-5 hours at room temperature. Once completely cooled, the torte will last in the fridge for a few days.